Perfecting the art of cooking salmon can be tricky (Image: Getty) Get the latest top news stories sent straight to your inbox with our daily newsletter More Newsletters Subscribe Please enter a valid email Something went wrong, please try again later. More Newsletters We use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info Thank you for subscribing! We have more newsletters Show me See Our Privacy Notice See Our Privacy Notice × Group 28 Get the latest top news stories sent straight to your inbox with our daily newsletter Invalid email Something went wrong, please try again later. Sign Up No thanks, close We use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info × Group 28 Thank you for subscribing! We have more newsletters Show Me No thanks, close See our Privacy Notice Salmon is one of the UK's favourite fishes - but it seems most people have been cooking salmon wrong, ending up with dried-out fillets that are far from appetising. The fish can be tricky to cook just right - and no one wants a dry, sad piece of fish after spending good money on it. Salmon is a superfood, full of protein, good-for-your-heart omega-3s, and low in calories, so it's something all fish lovers should try to eat regularly. If you've ever felt let down when serving your salmon fillets because they've dried out while cooking, then this tip from much-loved TV chef Mary Berry will change how you cook for the better - and your salmon will always be mouth-wateringly moist. Read More Related Articles Current EU passport rules for
UK travellers must know including vital 10-year limit Read More Related Articles People with
Samsung and LG TVs are getting 54 new channels and they're all free The legendary baker, 89, shared this amazing tip in her book, Mary Berry Foolproof Cooking, and her method guarantees perfect salmon every time. "Place the salmon fillets fairly close to each other on the baking tray so that they keep each other moist and don't dry out during cooking," she advises, reports the Mirror . "You will know when they are cooked, as the flesh will become a matt pink colour all the way through." This clever trick is the secret to making your salmon fillets as juicy and tasty as possible. If you're usually cooking for one, you can always prepare a batch of salmon all at once as meal prep to make the most of this tip. Mary also suggests that you season your fillets well before you cook them, to make sure the fish captures the most flavour and keeps some extra moisture. According to The Express, you should "Start by removing the skin of the fish and then season it with plenty of salt and pepper. Next, top the salmon with a mixture of parsley, lemon juice, and zest." But, you can always choose your favourite seasonings, like a smoky sweet flavour using paprika, garlic, lime, and brown sugar. Mary Berry's fail-safe method only takes 15-18 minutes in the oven at 200C or 180C fan. The fillets should be fully cooked and have turned "a matte pink colour all the way through" when they're ready - and then you just need to sprinkle over a bit of lemon juice to taste, sit back, and enjoy. Top Trending Stories Today
Scotland to see non-stop
SNOW Banish lawn moss and weeds 'in 7 days' Mum's 'stupid' Harry Potter baby names
Spain tourist taxi warning Don't miss the latest news from around Scotland and beyond. Sign up to our daily newsletter . Story Saved You can find this story in My Bookmarks. Or by navigating to the user icon in the top right. Follow Daily Record
Facebook Twitter More On Lifestyle